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Journal
2007 | 4 | 113-124
Article title

The possibility of modeling functional properties of legume food products through the tempeh type fermentation

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Languages of publication
PL
Abstracts
EN
Tempeh is a fermented food, originally produced from soy beans, which is characterized by many interesting nutritional, health and functional proprieties. Using various raw material and fermentation condition together with the selection of suitable microorganisms, health beneficial functional proprieties of tempeh can be obtained. This gives a possibility to manufacture the products of specific (desirable for customers) features. The knowledge about modeling chemical composition, as well as biological activities and health effects of tempeh type products is still insufficient and requires more studies.
Journal
Year
Issue
4
Pages
113-124
Physical description
References
Document Type
REVIEW
Publication order reference
Maciej Kuligowski, Zaklad Fermentacji i Biosyntezy, Instytut Technologii Zywnosci Pochodzenia Roslinnego, Wydzial Nauk o Zywnosci i Zywieniu, Akademia Rolnicza im. A. Cieszkowskiego, ul. Wojska Polskiego 31, 60-624 Poznan, Poland
YADDA identifier
bwmeta1.element.element-from-psjc-a1f9e02e-b13d-3ce3-a410-a820fbcc2a9a
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